Pistachio Free Turmeric & Ginger Sweet Potato Chips
Warm, golden, and impossibly crispy, these baked sweet potato chips are the kind of snack that disappears fast. Ground turmeric gives every slice a gorgeous amber hue, while ginger adds a subtle warmth that makes the natural sweetness of the sweet potato really sing. Coconut oil keeps things simple and dairy-free, coating each round evenly so you get that satisfying crunch without any deep frying. The mandoline technique and thorough pat-drying are the real secrets here — pulling out as much moisture as possible before they hit the oven is what separates truly crispy chips from sad, chewy ones. A finishing drizzle of fresh lemon juice is optional but genuinely worth it, brightening all those earthy spices in the best way. Store-bought flavored chips can be a minefield of shared facilities and mystery seasonings, so making your own with a short, clean ingredient list is a seriously smart move. These are just as good straight off the pan as they are alongside a dip or tucked into a lunchbox.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large rimmed baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the sweet potatoes into rounds 1/16 to 1/8 inch thick — as uniform as possible so they bake evenly.
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